Makes approx 11-12 medium sized muffins
2 cups self raising flour
3/4 cup vanilla caster sugar (or plain caster sugar and 1 teaspoon of vanilla extract)
1 cup milk
2 tablespoons instant coffee powder
1/2 cup butter
1 egg
1 small bag chocolate chips (100g)
Preheat the oven onto 375º F / 180ºC.
Melt the butter in a small saucepan and leave to cool. In a large mixing bowl, combine flour and sugar.
Crack
the egg into a medium sized bowl and add the milk and coffee granules
and stir until the coffee is dissolved. Pour this coffee mixture onto
the flour/sugar and add the melted butter.
Stir until just
combined. Fold in the chocolate chips. Fill the muffin cases with the
mixture, do not over-fill, you want the cases to be about 2/3 full.
Bake
for 15-20 minutes, until springy to the touch. Cool in the tin for
about 5 minutes before putting the muffins onto a wire rack to cool.
Cappuccino Topping
6-8 oz mascarpone cheese
1 tablespoon vanilla caster sugar (or plain caster sugar and ½ teaspoon vanilla extract)
½ teaspoon instant coffee powder
¼ cup chocolate chips
In
a medium bowl, mix the mascarpone cheese, vanilla sugar and coffee
powder together in a bowl until blended. I just use a spoon to mix.
Add chocolate chips and spread onto muffins.